I just said that I find baking cookies more of a mission than what it is worth but it was impossible not to make these Olive Oil Espresso Choc Chip Cookies.
I came across a photo for the recipe on Instagram and immediately made a note that I had to make Shellie Froidevaux’s recipe. And when Baleia asked me if I wanted to give a bottle of their Extra Virgin Olive Oil away, I knew this recipe was going to be perfect to announce the giveaway.
The cookies are so good and virtually impossible to put down. I tweaked Shellie’s recipe a bit and reduced the sugar by 50 grams. Chocolate needs vanilla and coffee flavours for the chocolate to really come through so I added instant espresso powder to the mix. I love the bitter coffee flavour coming through the other sweetness but you can reduce it to one teaspoon of espresso powder so that the flavour is less prominent.
It makes a batch of about 36 cookies and I know these will be a great addition to all the upcoming holiday baking. The cookies are quite soft and slightly chewy. I suggest you only use 70% dark (bitter) chocolate chips as the cookies are sweet and a semi sweet milk chocolate will make these too sweet. But it depends on how sweet you like your sweet so you can go 50/50.
I am sure you will love these cookies! For more baking inspiration check out this selection of baking recipes.
**GIVEAWAY** One subscriber will receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me when the first Baleia Extra Virgin Olive Oil was pressed and bottled by leaving a comment below before the 1st of October 2016.
*The giveaway is only open to readers based in South Africa*
- 170g butter, melted
- 55g Baleia Extra Virgin Olive Oil
- 2 large eggs
- 275g brown sugar
- 75g caster sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 335g plain flour
- 2 tsp instant espresso powder
- 1 tsp baking powder
- 300g dark chocolate chips/chopped dark chocolate (or a mix of dark and milk chocolate)
- Preheat oven to 180°C
- Line a large baking sheet with baking paper
- Combine the melted butter, olive oil, egg, sugars, vanilla extract and salt in a bowl
- In a separate bowl, mix together the flour, espresso powder and baking powder
- Fold the flour mixture into the wet ingredients until just combined
- Fold in chopped chocolate
- Use a small ice-cream scoop to scoop balls of dough and give each ball a quick roll between your hands and place on the lined baking sheet, keeping around 3cm or so between each cookie as they spread.
- Slightly flatten each dough ball with your fingers and bake for 12-15 minutes or until a light golden brown
- Allow to cool on the tray for 5 minutes before placing on a wire rack to cool completely
- Makes about 36
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.